How do you want to cook it? Fast? You can marinate a tough cut of meat with a tenderizer mix, especially one that contains Papain. But the easiest thing to do is get a good meat mallet and pound it down with the triangular tines on the head. Just beat the meat till it is uniform in thickness, then grill or braise.

But really, if you want a steak, get a cut like Chuck Eye steaks (inexpensive and tender) or rib eye or strip. Over the top, and pricey, get filet mignon.

The key to softening tough meat is low temp, and long cook times, especially with liquid (braising) present.